Not Your Mother's Meatloaf

Hiram · March 17, 2011, 09:09:57 AM

Decided to do a second try on the smoked meatloaf yesterday, the first one was really good so I decided to do two this time. The bacon came out a little crisp but surprising didn't taste burnt, it's there for for moisture anyway ( I always eat it anyway before wrapping up the meatloaf). Here's some pics, although we've all seen hundreds we still like them!

jiggerjams · March 17, 2011, 09:12:58 AM

Yep confirmed. I still like em. Looks delish!!

KyNola · March 17, 2011, 09:17:23 AM

Wow Hiram, those look great! Nice job.

SouthernSmoked · March 17, 2011, 10:01:41 AM

Heck Yeah! Looks good!!

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OU812 · March 17, 2011, 10:15:57 AM

Looks gooood!

Got me thinkin of some meatloaf covered with peppered gravy now.

TestRocket · March 17, 2011, 05:31:05 PM

Your right! My mother's meatloaf had a heavy catsup glaze without any smoke flavor (I did love it by-the-way)! But heck yea, yours looks good! ;D

ronbeaux · March 17, 2011, 05:41:07 PM

I'd hammer that!

smoker pete · March 17, 2011, 06:38:55 PM

Nice loaf Hiram!! I'll have to try topping a loaf with some bacon next time ...

johnredcorn1 · March 22, 2011, 09:26:36 PM

Nice lookin loaf. I'm sitting here drinking a beer and thinkin of doing one this weekend. Was wondering what temp you cooked at and the smoking time. Also when its in the smoker do you have anything under it to catch all the grease.

SouthernSmoked · March 23, 2011, 05:29:50 AM

Oh, heck yeah! Looks pretty darn tasty!

cathouse willy · March 24, 2011, 08:20:34 PM

looks friggen marvelous. Sharing is good sooo could we have a recipe PLEEEEEZE

johnredcorn1 · March 26, 2011, 04:16:55 PM

Just finished smoking one. Used my standard recipe and it came out great. I usually just form it on a sheet pan when I do it in the oven and cook it that way. This time I put it in a meat loaf pan and put it under the broiler in the oven until it got a crust, then I flipped it over on the rack and smoked away. 2 hours of hickory and then about another hour. I also made up some ABT for the first time and they were amazing.

Hiram · March 27, 2011, 03:57:33 AM

Sorry for the late reply, I've been in Michigan for 5 days. I cooked them at 220, I formed them on a real shallow tin foil pan and set them on a rack after 1 hr, at 220 they are formed up enough to cut off one end of the pan and slide onto a frog mat on a rack. I don't start the smoke until it's on the rack and used apple smoke for two hrs, it took 4 hrs to hit 165 ( wasn't really warm that day), I used the recipe on the site here and they were moist and Ohhhhhhh so good.

ghost9mm · March 27, 2011, 07:46:35 AM

WOW!!! that really looks good...your picture would work in any cook book...

grnhs · April 15, 2011, 02:34:02 PM

Nice work,It does sound like a great idea for this weekend(if my daughter holds off on having my granddaughter)